Mom's vienna slices

Yield: 30 Servings

Measure Ingredient
2 cups All-purpose flour; sifted
1 teaspoon Baking powder
¼ teaspoon Salt
½ cup Sugar
⅔ cup Butter
4 Egg yolks; slightly beaten
2 tablespoons Milk
1 teaspoon Lemon extract
1 cup Apricot jam; OR raspberry
4 Egg whites; beaten stiff
½ cup Sugar
1 cup Walnuts; ground

PASTRY LAYER

FILLING

TOPPING

PASTRY LAYER: Mix and sift dry ingredients. Cut ice cold butter into flour mixture with a pastry blender, as for pie crust. Mix egg yolks, milk and flavoring. Add to dry ingredients and mis thoroughly. Press in bottom of 9x13" pan and about ½ inch up the sides.

FILLING: Spread jam over pastry layer.

TOPPING: Beat egg whites until frothy. Gradually beat sugar into egg whites. Fold in nuts. Pile lightly on the top of jam. Bake at 350 degrees for 30 minutes. Cool and cut into diamond shapes. Yield about 30 cookies.

Recipe by: Mary Spero

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 9 No, v 1997

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